Skip to main content

The professed cook; or, The modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French names of all the different dishes are given and explained, whereby every bill of fare becomes intelligible and familiar. Containing I. Of soups, gravy, cullis and broths ... XXII. Ratafias, and other cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English languages, and adapted to the London markets

Item Preview

SIMILAR ITEMS (based on metadata)
Boston Public Library
by Fairclough, M. A. (Margaret Alice); Sands, Alexander H. (Alexander Hamilton), 1828-1887, ill
texts
eye 1,416
favorite 4
comment 0
The Library of Congress
by Leslie, Eliza, 1787-1858, [from old catalog] comp. and tr; Barué, Sulpice
texts
eye 1,121
favorite 2
comment 0
California Digital Library
by London. National Training School for Cookery; London. National Training School for Cookery. Official handbook of the National Training School for Cookery; R. O. C. (Rose Owen Cole); Chambers, Thomas King, 1818-1889; Youmans, Eliza Ann, 1826- editor
texts
eye 1,101
favorite 0
comment 0
Boston Public Library
by Payne, A. G. (Arthur Gay), 1840-1894
texts
eye 649
favorite 1
comment 0
California Digital Library
by Anderson, H. S. (Hans Steele), b. 1877
texts
eye 991
favorite 0
comment 0
California Digital Library
by London. National Training School for Cookery; London. National Training School for Cookery. Official handbook of the National Training School for Cookery; R. O. C. (Rose Owen Cole); Chambers, Thomas King, 1818-1889; Youmans, Eliza Ann, 1826- editor
texts
eye 977
favorite 0
comment 0
Cornell University Library
by Lake, Nancy; Herndon, James B., Jr. fmo
texts
eye 889
favorite 0
comment 0